A recipe as simple as it is pretty with only 2 ingredients!
2 sheets puff pastry, thawed (450 g)
1 cup dried tomato pesto
Per serving
Fibre2 gSodium215 mgProtein2 gCalories120Total fat8 gCholesterol1 mgSaturated fat4 gTotal carbohydrate10 g
Roll out one of the puff pastry sheets and brush with half the dried tomato pesto. Cut dough into 9 strips about 1" (2.5 cm) wide. Thread each strip of dough onto a wooden pick in the manner of an accordion, narrower and narrower, to form a fir tree. Keep the trees in the refrigerator. Repeat with the other puff pastry sheet and the remaining pesto.
Place fir trees on two parchment-lined baking sheets and bake in preheated 350°F (180°C) oven for 20 to 25 minutes or until golden brown (switch plates halfway through baking). (Laminated fir trees will keep up to 2 days in the refrigerator and up to 3 months in the freezer. Let thaw in refrigerator and reheat oven to 375°F/ 190°C for 5 to 10 minutes).
The assembly of the fir trees will be easier if you use a very cold puff pastry and a pesto without large pieces of dried tomatoes. If necessary, pesto can be blended in a food processor to make it smoother.
If puff pastry sheets are not available, they can be obtained in blocks and rolled into 2 squares of 9 inches (23 cm) each side.
